Pinsa is having a moment in Brisbane. It all started at Paddington’s now-closed La Pinsa, the city’s first pinseria. Beyond that, the dish has featured on menus at The Alligator Club, Doughcraft, La Lupa and Scugnizzi. So while pinsa isn’t new to Brisbane, no one is making it quite like 075 Pinsa Romana. 

That’s all down to the 800-kilogram Castelli oven. The handmade Roman oven was shipped by boat and then crane-lifted and forklifted into the venue. Michele Bei and his partner and co-owner Aleks Miletic, are shaping bubbly, high-hydration dough onto a rectangular tray and topping them with traditional flavours. There’s also suppli, a popular Roman street snack and the city’s answer to arancini. And you can BYO wine as long as you don’t mind drinking from a plastic cup. 075 Pinsa isn’t trying to be anything it’s not. They don’t want to be a restaurant, they don’t have delusions of grandeur. They just want to make a damn good pinsa.